The French Culinary Institute (FCI) was awarded the 2010 International Association of Culinary Professionals (IACP) Award of Excellence in the Vocational Cooking School of the Year category at the IACP Gala Awards ceremony held on April 22 – a highlight of the IACP's week-long "The New Culinary Order" Conference.

Considered the industry's most coveted acknowledgement of excellence, the Vocational Cooking School of the Year is awarded to an IACP cooking school member that offers a superior educational experience for students pursuing a career in the culinary industry.

The French Culinary Institute also received a 2010 IACP Cookbook Award for "The Fundamental Techniques of Classic Pastry Arts." Winner of the 2009 New York Book Show in the Special Trade, Cookbook category, The Fundamental Techniques of Classic Pastry Arts is the latest book to capture the school's 25 years in culinary arts education. It offers time-tested instruction and inspiration to bakers of every skill level based on The French Culinary Institute's world-renowned curriculum developed under the direction of the school's Dean of Pastry Arts, Jacques Torres.

"We are thrilled to be the recipient of both the 2010 IACP Award of Excellence and IACP Cookbook Award," said FCI President and Founder, Dorothy Cann Hamilton. "For over twenty-five years, our team of professionals and support staff have strived to offer a world-class curriculum and it is highly rewarding to have our school acknowledged by the IACP."
The IACP Awards of Excellence are presented annually to honor members whose outstanding achievements and unending pursuit of excellence embody the highest standards of the association. The jewel in IACP's crown, the annual Cookbook Awards are considered the gold standard for culinary publishing. With over 500 entries submitted for consideration, this year's program was one of the most competitive ever. Founded in 1978, the IACP connects culinary professionals with the people, places and knowledge they need to succeed. Its nearly 3,000 members represent a distinguished roster of influential food professionals that include cooking teachers and cooking school owners; caterers, chefs and restaurateurs; food writers and cookbook authors; editors and publishers of the world's consumer and trade press; food stylists and photographers; wine professionals; television personalities; recipe developers and test kitchen personnel; public relations, marketing and communications professionals; and many others with a special interest in the culinary arts.

The French Culinary Institute, located at The International Culinary Center in New York City, teaches the protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day and nine-month program by night for those who seek quality, intensive culinary and pastry arts education in a condensed period of time. The school also offers a career track in bread baking. Its extensive roster of Advanced Studies programming for those of all skill levels covers a wide array of disciplines including food writing, wine and beer studies, restaurant management and culinary technology. The FCI's time-tested hands-on Total Immersion(SM) method of instruction taught by the industry's best informs all of its curricula, including its intensive consumer courses designed for serious amateurs. In 2007, The Italian Culinary Academy, sister school to The FCI, opened its doors. Both are located at 462 Broadway, New York, NY, 10013. For more information, please visit or call (888) 324-CHEF.